• 4 medium-sized salmon fillets
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1 tsp. soy sauce
  • 12 oz. frozen, chopped spinach
  • 2 tsp. salt (divided)
  • ¼ tsp. black pepper
  • 2 cloves garlic, crushed
  • 1 egg.
  • 6 sheets phyllo pastry
  • 6 tbsp. melted butter or margarine


  1. Marinate the salmon in the oil, vinegar, soy sauce and 1 tsp. salt for 30 mins.
  2. Defrost spinach and squeeze out most of the liquid. Mix in the egg, black pepper, garlic and 1 tsp. salt.
  3. Layer 3 sheets of phyllo, brushing with butter/margarine between each layer. Then cut the stack in half.
  4. Place a piece of salmon in the center and top with ¼ of the spinach mixture. Wrap the pastry around it like a packet, and place on baking tray.
  5. Repeat with the other half of the dough, and then again with the 3 remaining sheets, until all 4 pieces of salmon have been wrapped.
  6. Brush the top and sides of the phyllo packets with more butter/margarine. Bake on 375F until pastry is golden and salmon is cooked through—approximately 15 minutes, but timing will vary depending on the thickness of your salmon.

NOTE: If you want to make more than 4, you can increase the salmon up to 8 fillets (using an additional 6 sheets of phyllo) without increasing the rest of the ingredients.